Instructions: In a shallow dish, whisk together the eggs, sour cream, 1/2 teaspoon ground red pepper, 1/2 teaspoon oregano, and 1/4 teaspoon salt; beat well.

In another shallow dish, combine the cornmeal and the remaining 1 teaspoon ground red pepper, 1 teaspoon oregano, and 3/4 teaspoon salt; mix well.

In a large skillet, heat the oil over medium-high heat until hot but not smoking. Dip the catfish fingers in the egg mixture, then in the cornmeal mixture, coating completely.

Cook the catfish fingers in batches for 2 to 3 minutes per side, or until the coating is golden and the fish flakes easily with a fork. Drain on a paper towel-lined platter. Serve immediately.

This recipe yields 6 servings.

Comments: These are so good that I like to eat them plain, but feel free to serve em with your favorite dipping sauce.

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